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1
In a pot of boiling salted water, cook the lobsters over high heat until bright red all over, about 12 minutes.
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2
Drain and let cool slightly.
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3
Twist off the tails and claws.
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4
Crack the claws and remove the meat.
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5
Using kitchen scissors, slit the tail shells lengthwise and remove the meat.
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6
Discard the vein that runs the length of the tail.
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7
Cut the lobster into 1-inch pieces.
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8
In a large skillet, cook the bacon over moderate heat until crisp, about 5 minutes.
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9
Drain well on paper towels, then coarsely chop the bacon.
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10
In a small saucepan of boiling water, cook the green beans until just tender, about 3 minutes.
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11
Drain and refresh under cold running water.
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12
Pat dry with paper towels and cut into 1/2-inch pieces.
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13
In a medium bowl, whisk together the buttermilk, sour cream, horseradish, mayonnaise, lemon juice and mustard.
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14
Season with salt and pepper.
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15
In a large bowl, toss the iceberg lettuce with 1/4 cup of the dressing and transfer to a shallow glass bowl.
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16
Add the lobster, bacon, eggs, green beans, tomatoes, carrots, onion and cucumber to the large bowl and toss with the remaining dressing.
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17
Mound the salad on top of the lettuce and serve at once.
